Is there any comfort food better than grilled cheese and tomato soup? It’s a classic pairing! In honor of National Grilled Cheese Month, we decided to take everyone’s favorite dish to the next level with new soup and sandwich combinations. This sandwich was created to go with a spicy black bean soup, we used Pacific Foods Spicy Black Bean. The grilled cheese has a spicy southwestern kick to it, that’s matched with creamy avocado and Tillamook Medium Cheddar, so even the most timid taste buds can enjoy it.
2 slices of Texas Toast
1 slice of Tillamook Medium Cheddar
1 slice of Tillamook Pepper Jack
½ avocado, sliced thinly
½ medium tomato, sliced
1 tablespoon Tillamook Salted Butter
1 cup of Spicy Black Bean Soup – I used Pacific Foods Spicy Black Bean Soup
2. Place bread butter side down and place cheese, avocado, and tomato between the bread and close. To keep the break from soaking up tomato juices, place the avocado and tomato between the two pieces of cheese (butter, bread, cheese, avocado, tomato, cheese, bread, butter).
3. Heat a panini press or griddle. Once hot, add your sandwich to the griddle and cook over moderate heat until the cheese is melted, about 6 minutes. If you’re cooking in a frying pan, try covering your pan with a pot lid to help trap the heat and melt your cheese to oooey gooey perfection.